Teppanyaki 日料厨师

· To have a complete understanding of, and adhere to the company’s policy relating to the Ritz Carlton Gold Standard.
· 须完全理解并遵守公司有关丽思卡尔顿酒店黄金标准的政策。
· To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
· 协助并支持厨房团队，以增强团队的合作精神，和培养团队诚信，尊重，开放和信任的团队精神。
· To report accidents and sickness immediately to the Chef De Cuisine, with clear and concise details as required.
· 要清晰，简明地向厨师长报告事故和疾病的细节。
· To identify and request assistance prior to any breakdowns.
· 遇到任何故障之前，要确定并请求协助
· Attends meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminates relevant information to related teams, if required.
· 出席由厨师长主持的会议和简报会，如果需要的话，要清楚，简要地向团队传递相关信息。
· To relay any breakdown related information to the Chef de Cuisine immediately, to enable root cause identification and eradicate re occurrences.
· 应立即将事故的相关信息汇报给厨师长，找出事故原因和防止事故再发生。
· To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
· 要积极应对变化，在行业，公司或酒店带来的变化下让部门的正常运作。
· To be an ambassador of Lateral service for the team.
· 要成为团队横向服务的领头人。
· To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
· 须完全理解并遵守公司有关安全规程和实践的政策。
· To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
· 须完全理解并遵守公司有关食品卫生和食品安全操作规范的政策。
· To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
· 须完全清楚所在厨房菜品的配方，制作方法和出菜标准。
· To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
· 协助管事部经理，以确保厨房各个领域高标准的清洁度，如机械，小型厨房设备，地板和冰箱
· To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
· 要确保厨房运营及厨房设备的保养有一个良好的标准与最低破损。
· To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.
· 要确保厨房任何操作设备的故障，须立即报告厨师长，并且让工程部维修。
· To expedite orders on the line, if required.
· 如果有需要，须在工作岗位读单，和出菜
· To follow all control and key procedures.
· 要遵循所有的控制程序和关键要点。
· To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
· 要确保采购所有“优质的原料”，收货和“先进先出”的存储标准。
· To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
· 确保所有“优质的原料''根据专业配方，制作方法，去准备，同时以提高生产时间和减少浪费为重点，支持的厨师团队实现其营业目标，控制食物成本。
· To assist in the development of a safe and clean working environment.
协助创造一种安全、清洁的工作环境
· To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
· 对接收的食品质量要承担责任，确保所有食品类商品是按照顺序表和采购规格来收货。
· To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,
如果需要,协助收货员对货物质量审核检收。
· To perform daily inspections of all walk-in refrigerators, reach INS, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.
进行冰箱日常检查，是否运转正常，并确保当天的食品能够有合理的轮转。
· To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.
需根据酒店-餐厅的经营风格，同时满足目标市场的需求的条件下，提高厨师的创作精神，并协助提高个人的烹饪风格。